1,5kg shoulder of beef rinse with cold water, pad dry and cut into large pieces.
60 g shallots peel and cut into four parts.
250 g carrots clean and cut into small cubes.
Put everything into a bowl together with 2 stems parsley, 2 stems thyme, 2 stems marjoram, 1 twig rosemary, 1 laurel leaf, 2 cloves and 3 juniper berries, crushed season with pepper and finally pour 3/4 l Zweigelt Red Wine as well as 1/4 l Zweigelt Wine-Vinegar over the meat. Cover the bowl and refirgerate over night.
Take the meat out of the marinade the following day and leave it to drip off thoroughly.
250 g streaky bacon dice.
3 tbsp. Grape Seed Oil Zweigelt heat in a stew-pot and shortly stew the bacon in it.
Add the meat in small portions, quickly roast it at a high temperature and season with salt.
1/2 Orange rinse with hot water and peel. Cut the orange-peel into fine cubes and squeeze the orange. Add orange-peel and -juice together with 2 cloves garlic, squashed to the meat and pour the entire marinade over it.
Bring to a boil, cover and let it stew at low heat for 2 1/2 hours.
10 Minutes before the end of the stewing-time add 100 g green olives.
serves 6
